This is a big one folks.
Perhaps the biggest one yet.
In collaboration with Anolon® and their Make It Yours campaign this holiday season, I’m so excited to share this recipe with you today!
But before you get distracted by the prospect of prizes galore, let’s talk onions.
Or, more specifically, onion jam.
It’s unlike any jam you’ve had before. Rich and savory, with a hint of sweetness and verdant rosemary, this jam would make an excellent side on your holiday table. Serve it with biscuits or toast; spread it on your turkey, swirl in in your mashed potatoes. It’s a versatile spread that’s part condiment, part sauce, and entirely delicious.
You know what’s amazing? Goat cheese biscuits with onion jam, that’s what. *Drops mic*
What starts as almost 10 cups of sliced onions cooks down to a sweet, sticky jam. It may seem like a measly amount for all that time and effort, but that’s before you taste just how much flavor is packed into each bite.
Balsamic Rosemary Onion Jam
Ingredients:
- 2 tablespoons olive oil
- 4 large onions, thinly sliced (about 10 cups sliced)
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions:
Preheat oil in a large skillet over medium heat. Add onions. Cook, stirring occasionally, until onions are soft, translucent, and just beginning to brown, about 20 minutes. Stir in balsamic vinegar, brown sugar, rosemary, and salt and pepper. Continue to cook, stirring occasionally, until liquid is evaporated and onions are dark brown and reduced to 3/4 cup, about 40 minutes more. Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for up to 1 week.
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The fine print: Sponsored by Anolon®. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.
I’d chop the onions smaller and add some cornstarch to thicken for use over grilled lamb chops.
I would probably do something like add booze. Probably brandy, stirred in at the very end. Or maybe something smokier like good whiskey. Then put it on a filet mignon. Mmmm.
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I would use it on a sandwich made with leftover turkey, homemade bread and cranberry chutney–yum!
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I would add a preserve and use it on a panini grilled cheese
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Oh my, can’t wait to try this….with most everything…roast beef sandwich, grilled cheese, with goat cheese and pasta. Maybe add a bit of red wine vinegar to add a twist…
I also like garlic so I would add some ground garlic, looks great!
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I’d top a homemade bean burger with this jam….yum!
I’d serve it on grilled spicy chicken sausages. Yum! :)
Rosemary is my all-time favorite herb, and I could probably eat a huge bowl of caramelized onions on its own! If I were to put my own spin on this (although it sounds amazing as is), I might add some figs, since I love them with rosemary. This sounds like it would make a killer condiment on grilled cheese!
Maybe add a few mustard seeds- either way I’d slather it on a thick roast beef sandwich
I would use this as is on mini pizzas for appetizers , it looks divine !!
Honestly? My boyfriend would eat this on anything. I would keep a jar of this in the fridge at all times for emergency sprucing up of boring pizza, sandwiches, and perhaps even omelets. (Why does the word omelet look so weird?) YUM!
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I’d add some ginger!
I would make it on a pizza!
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I would add figs to it and serve it with some cheese! Yumm!
I would make a pressed sandwich with the onion jam, gruyere cheese and prosciutto on a really good bread.
We have an olive oil and balsamic vinegar store by us – I’d add a few different flavored vinegars and make a variety set of onion jam!
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Probably an omelette with Brie and maybe bacon!
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I’d mix some Greek yogurt, cucumber, and dill for a little tzatziki, spread the tzatkiki on the the top of some French bread, and then add the jam!
I might try this with some pasta, pancetta and egg for a breakfast dish
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And I can’t get over what a fantastic give-away this is!! Thank you both for this chance to win. I have never in my life had a quality set of pans and I am 62 years old.
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I would add clove. I love the taste and smell of clove. My mother made a wonderful tomato jam with clove that I literally ate out of the jar with a spoon. I don’t know if the clove would work well with this recipe, but I’d give it a try and find out. Thanks much for the wonderful giveaway.
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I would as an appetizer with bread and goat cheese. Simple but a classic and delicious combo!
Sounds like this recipe would be delicious with some goat cheese!
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I can’t wait to try this recipe.
I would use my favorite Heirloom
Balsamic Vinegar. From Modena, Italy
Orchard Valley Farms & Market
Paonia, Colorado. Aged 18 years
And for good measure I would
add a splash of good red wine!
Yum yum yum!!!
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Put this on hot buttered corn bread with red beans and rice. Yummy!
I would add some heat to it and put it on a tuna melt.
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